This fresh and crunchy snap peas and carrots salad is the perfect accompaniment to whatever main course you’re serving up. The dressing has toasted sesame oil, fresh garlic, lime zest and juice, spices, and a hint of maple syrup for sweetness. When drizzled over the julienned carrots, sliced snap peas, and creamy avocado, the combination is just so satisfying. No cooking is needed, so this vibrant vegan salad is ready in about 30 minutes. I find the salad to be an especially good foil for marinated and grilled tempeh.
This is a new favorite in our household. Snap peas and carrots are both slightly sweet and so crunchy! The most time-consuming part of this salad is cutting the vegetables. You absolutely can cut down on the prep time by substituting a bag of matchstick carrots from the grocery store.
A few notes on the ingredients. I went with cumin and coriander in the dressing because I love their fragrance and they are both excellent with raw carrots. Far less work than grating fresh ginger and a little bit unexpected. The cilantro brings a citrusy brightness and the Thai basil adds a subtle licorice note that just made sense to me alongside the sesame and lime. The avocado goes on top rather than tossed in so that everyone gets an equal amount, the cubes stay intact and creamy, and honestly it just looks really good!
When testing this snap peas and carrots salad, I made a couple of versions with rainbow carrots that were particularly striking. If you can find them, I recommend using them.
Crunchy Snap Peas & Carrots Salad with Sesame Lime Dressing
Ingredients
Sesame Lime Dressing
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 clove garlic, finely minced with a Microplane
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon Tamari soy sauce
- 1-3 teaspoons maple syrup (see note)
- 2 teaspoons toasted sesame oil
- sea salt and ground black pepper, to taste
- ⅓ cup avocado oil
Salad
- 350 grams carrots (about 3 medium)
- 227 grams snap peas
- ⅓ cup cilantro/Thai basil leaves (or a combination of both)
- 1 tablespoon toasted sesame seeds
- sea salt and ground black pepper, to taste
- 1 medium ripe avocado
Notes
- I personally like a little extra sweetness whenever I’m using toasted sesame oil, so I use the full 3 teaspoons of maple syrup listed. For those who enjoy sweetness less but still want a balanced dressing, go for 1 teaspoon.
- Using bagged matchstick carrots from the grocery store will cut your prep time in half here.
- For the snap peas, cut the ends off and then slice them thinly on a diagonal for the best texture and presentation. Approach it like slicing a green onion–just go right across.
Instructions
- Make the dressing. In a sealable jar, combine the lime zest, lime juice, garlic, cumin, coriander, Tamari, maple syrup, toasted sesame oil, salt, pepper, and avocado oil. Close the lid on the jar tightly and shake until combined. Set aside.
- Peel the carrots and then julienne them into little matchsticks before placing in a large bowl. Remove the ends of the snap peas and then slice them thinly before adding to the bowl. Roughly chop the herbs and then add them to the bowl as well. Finally, add the sesame seeds, salt, pepper, and the dressing to the bowl.
- Toss the salad to combine before transferring to your platter of choice. Peel and pit the avocado and then cut the flesh into cubes. Evenly place the avocado on top of the salad. If there’s any dressing lingering at the bottom of the bowl, spoon it over the avocado.
- Serve the salad right away and enjoy!
Fantastic recipe, as always! Fresh and well-balanced. I added asparagus because I had some on hand. You are the master of dressings! Thank you!
This is looking soooo good for spring! Can’t wait to make.